Swiss Chard and Raw Sharp Cheddar Omelet

Prep time
3 ratings

Lightly cooked organic greens make a healthy and beautiful filling for omelets. Swiss chard is one of the milder types; but you can substitute more assertive types, like mustard greens, watercress or arugula. Complement the greens with a stand-out cheese like Organic Valley’s Raw Sharp Cheddar.

Garnish the omelets with fresh fruit and sprigs of parsley and serve them for breakfast, brunch, lunch or dinner.


  • 2 tablespoons Organic Valley Salted Butter, divided
  • 2 garlic cloves, minced
  • 3 cups chopped, packed Swiss chard leaves
  • 34 teaspoon hot pepper sauce (your favorite kind)
  • sea salt & pepper to taste
  • 5 Organic Valley Large Brown Eggs
  • 34 cup shredded and divided Organic Valley Raw Sharp Cheddar Cheese
  • 1 pinch dried marjoram, optional


Melt 1 tablespoon butter in a large, nonstick (or well-seasoned) skillet over medium heat. Add garlic and saute 2 minutes, stirring often. Add chopped chard, cover skillet and cook until tender, 2-4 minutes. Stir in hot sauce, salt and pepper. If there’s watery liquid in the pan, raise the heat to cook it off. Transfer chard to a small bowl and wipe out the skillet.

Whisk eggs, 1/4 cup shredded cheese, marjoram (if using), salt and pepper in a medium bowl. Melt 1/2 tablespoon butter in the skillet over high heat. Add half the egg mixture and cook, tilting skillet and moving edges of omelet towards the center to allow uncooked portion to flow underneath. Do this until most of the egg is set, then lower the heat, smooth the surface of the omelet and cook it to desired doneness, about 2 minutes total.

Place half the chard mixture on one side of the omelet and sprinkle 1/4 cup cheddar over chard. Fold omelet over cheese and slide it onto a plate. Repeat the process for second omelet.


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Constanze from Houston on March 24th, 2012
Instead of cheddar I used a nice swiss cheese and add sauted mushrooms and scallions and a hint of freshly grated nutmeg. Very nice flavors together.

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